Breakfast Strata with Asparagus Artichokes Ham and Gruyere

4.80 from 15 votes
1 hour 25 minutes
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Breakfast Strata with Asparagus, Artichokes, Ham and Gruyere is the perfect French-inspired spring special occasion treat for family and friends and it’s super easy! A bed and breakfast loved the recipe so much, they serve it to their guests!!

“This was so easy and got tons of compliments!” – Pinterest review

Photo of Breakfast Strata with Asparagus, Artichokes, Ham and Gruyere on cooling rack on white background.

With Easter fast approaching, you’re probably starting to think about what to feed family and friends.  Oh, sure, there are always the dishes that are family favorites and that everyone looks forward to having; Easter is no different than Thanksgiving and Christmas in that regard.

However, if you’re like me, you like to mix things up!

If your family loves a good breakfast casserole on Easter morning, how about this French-inspired Breakfast Strata with Asparagus, Artichokes, Ham and Gruyere?  It’s super impressive yet super easy!

This breakfast strata is a little more over-the-top than your typical sausage, egg and hash brown breakfast casserole.  This breakfast strata pushes the limit to something more luxurious.  If you want to impress some out-of-town guests or simply do something super-special this Easter, this Breakfast Strata with Asparagus, Artichokes, Ham and Gruyere is how you do it!

How to make Breakfast Strata with Asparagus, Artichokes, Ham and Gruyere:

  • Start with cubed brioche bread.
  • Bake them for about 10 minutes to lightly toast and dry them out.
Photo of brioche bread cubes on a baking sheet.
  • Place half the brioche cubes in the bottom of a prepared baking dish.
Photo of first layer of brioche in white baking dish for strata.
  • Layer about a third of the asparagus (reserving tips for the very end), half the artichokes and half the ham in the baking dish.  No need to precook the asparagus–it will soften up as the strata bakes.
Photo of layers of brioche, asparagus, artichokes and ham for strata in white baking dish.
  • Top with half the cheese…
Photo of first layer of ingredients topped with cheese in white baking dish.
  • Repeat the layers with bread, more of the asparagus, the remaining artichokes, ham….
Photo with all the layers assembled in white baking dish.
  • … And the remaining cheese and finally the asparagus tips for the top.
Photo with asparagus tips and final layer of cheese before custard is poured over the top.
  • Pour on the custard!
Photo of custard being poured over strata.
  • Bake the breakfast strata…. and baby!!!
Photo of baked Breakfast Strata with Asparagus, Artichokes, Ham and Gruyere in white baking dish on cooling rack.

Golden, puffy egg deliciousness around the edges!  Breakfast Strata with Asparagus, Artichokes, Ham and Gruyere for the Easter morning win!

Photo of Breakfast Strata with Asparagus, Artichokes, Ham and Gruyere cut into pieces with serving fork under one of the pieces.
Close-up of Breakfast Strata with Asparagus, Artichokes, Ham and Gruyere with a piece of strata being lifted out of white baking dish.

Now, a couple of notes about the ingredients.  Brioche can be pricey but good quality, buttery white bread or country-style makes a great substitute.  Also, Gruyere can be on the pricey side.  Grand Cru is about half the price and is a great substitute for Gruyere.  Regular Swiss cheese or Gouda would also work well.

Enjoy!

Want a few more great breakfast ideas?  Be sure to try:

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Breakfast Strata with Asparagus, Artichokes, Ham and Gruyere overhead hero shot on white background

Breakfast Strata with Asparagus Artichokes Ham and Gruyere

4.80 from 15 votes

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By: Carol | From A Chef’s Kitchen
Breakfast Strata with Asparagus, Artichokes, Ham and Gruyere is the perfect French-inspired spring special occasion treat for family and friends and it’s super easy!
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Course Breakfast and Brunch
Cuisine French
Servings 8
Calories 289 kcal

Ingredients
  

  • Cooking spray
  • 6 thick slices brioche bread - cubed (approximately 6 cups)
  • 1 pound asparagus - medium in width, tough ends trimmed, cut into 1-inch pieces
  • 1 bag (12-ounce) frozen artichoke hearts - thawed and squeezed of excess water, coarsely chopped
  • 8 ounces diced ham
  • 2 cups grated Gruyere cheese
  • 8 large eggs
  • 2 cups whole milk - or half-and-half
  • 1 teaspoon salt
  • Freshly ground black pepper - to taste

Instructions
 

  • Preheat oven to 325 degrees. Spray a 13 x 9-inch baking pan with cooking spray.
  • Place cubed brioche bread on a baking sheet and bake 10 minutes to lightly toast.
  • Place half the brioche bread cubes in the prepared baking pan.
  • Scatter approximately 1/3 of the asparagus stems over the bread (reserve tips for the top).
  • Scatter half the coarsely chopped artichoke hearts over the bread and asparagus.
  • Scatter half the diced ham over the bread, asparagus and artichokes.
  • Sprinkle with half the cheese.
  • Repeat layers with remaining bread cubes, asparagus stems, artichoke hearts and ham followed by the rest of the cheese.
  • Scatter asparagus tips over the top.
  • Whisk eggs and milk or half-and-half together in a bowl until well blended along with salt and black pepper.
  • Pour custard over the layers. (At this point, strata may be covered with plastic wrap and refrigerated overnight.)
  • Bake 1 hour or until puffed and golden around the outside.
  • Let rest 5-10 minutes. Cut into squares and serve.

Notes

MAKE AHEAD: After pouring custard over the layers, cover with plastic wrap and refrigerate. Let stand at room temperature while oven preheats.

Nutrition

Serving: 1 | Calories: 289kcal | Carbohydrates: 6g | Protein: 25g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 246mg | Sodium: 995mg | Potassium: 302mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1117IU | Vitamin C: 3mg | Calcium: 451mg | Iron: 2mg

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

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4.80 from 15 votes (11 ratings without comment)

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19 Comments

  1. Sounds wonderful. I am planning to make four casseroles to serve 30 people at a retirement brunch on a Friday. Would it be possible to cook them all the day on Thursday, and just reheat them on Friday in the microwave and oven? When would I have to assemble them? Would I be able to assemble them on Thursday, the same day that I bake them, or would I have to assemble them on Wednesday night, so that they soak overnight in the refrigerator prior to baking? I do not plan to serve them until Friday.

    1. Hi, Mary, Thanks so much for your question. I would highly recommend not baking this off until you’re ready to serve. I’m afraid the asparagus is going to dwindle to nothing. You can assemble it the night before then bake it, which is just like reheating it in the oven. Thanks again and hope that answers your question.

  2. 5 stars
    Carol,

    The strata was excellent! I made if for a girl’s weekend, and they loved it! Definitely one of those meals you could eat for breakfast, lunch, or dinner. Thank you so much for the recipe!

  3. 5 stars
    It’s in the oven now. I’m just curious. I have never had artichoke so this is my way of trying it out. My question is, is the artichoke flavor overpowering?

    1. Hi, Deb, Thanks so much for your question. Artichoke flavor is very mild and delicate. In fact, sometimes you have to work on not cooking the flavor out of artichokes. Thanks again and hope you enjoy!!

    1. Hi, Julie, Thanks so much for your question. Yes, absolutely. You could do white cheddar, regular Swiss, or Monterey jack. Thanks again and hope you enjoy!

    1. Hi, Dinah, Thanks so much for your question. Yes, you sure can. Keep in mind, however, that canned artichokes don’t have as much flavor as frozen. Pat them dry very well because they do hold onto a lot of water. Thanks again and hope you enjoy!

  4. 5 stars
    This is a fantastic recipe! I tweaked it a bit but oh my goodness this is a keeper. Thanks for sharing.

    1. Hi, Ophelia, Thanks so very much and so glad you enjoyed!! Yes, you can definitely tweak it so glad you made it your own. Thanks again!!

  5. This recipe sounds amazing and has all my favorite ingredients. I’m glad it can be cut in half but I’m also wondering if it could be made as muffin size and frozen for quick , easy grab individual servings for someone who lives alone and wants something special but without the need to cook every morning? Thanks for any tips you might provide. I love your site.

  6. Fantastic recipe, we made this for Sunday Supper with a tossed salad for the side dish. I cut the recipe in half as there are only two of us and baked it in a glass pyrex about the half the size of 9×13 dish. It’s perfectly light (we both had seconds) and a great breakfast for dinner vibe!
    Just heated the leftovers for lunch in a double boiler with a few drops of water in the top pan. Worked perfectly maintained the just baked custardy texture we all love! Thanx Carol for another winner no-tweaks needed recipe!

    1. Thanks, Jim! I’m loving the idea of this as breakfast for dinner! My readers will appreciate knowing they can cut this recipe in half or divide up. Thanks again!